The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics.

Xinge Wang, Yongling Ding, Qiang Xia, Ying Wang, Yangying Sun, Daodong Pan, Jinxuan Cao, Changyu Zhou

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.Foods (Basel, Switzerland) · 2026
Article
Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.Food chemistry: X · 2026
Article
Exploring diversity and functional contribution of the microbiome of traditional Italian dry-cured hams.Current research in microbial sciences · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Xinge WangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Yongling DingZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Qiang XiaZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Ying WangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yangying SunZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Daodong PanZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Jinxuan CaoSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Changyu ZhouZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham, the effects of

Indexed as

Jinhua hamKokumiPeptidomicsTaste substancesYeast

Identifiers

PMID41080135

DOI10.1016/j.fochx.2025.103073

PMCPMC12509132

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.